Pumpkin Cinnamon Rolls

Directions

In a small saucepan, heat the milk and two tablespoons of butter until just warm (120F to 130F) and butter is almost melted, stirring constantly.

In a large mixer bowl, combine pumpkin, sugar, and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast.

In a separate mixing bowl, combine the flours.

Add half of the flour mixture to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of the bowl frequently.

Add remaining flour and mix thoroughly (dough will be very soft). Turn into a lightly greased bowl, then grease the surface of the dough lightly. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.

On a lightly floured surface, roll dough into a 12- by 10-inch rectangle.

In a small bowl, combine brown sugar and cinnamon. Brush the surface of the dough with melted butter. Sprinkle with brown sugar mixture.

Beginning with the long side of the dough, roll up jelly-roll style. Pinch seam to seal.

With a sharp knife, cut the roll into twelve 1-inch slices.

Place rolls cut side up in the greased 9-inch square baking pan.

Cover and let rise until nearly doubled, 30 to 45 minutes, Bake rolls at 350℉ (180℃) for about 20 minutes or until golden.

Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15 minutes.

How to make cinnamon rolls for the morning

Instead of rising at room temperature for the 2nd rise, cover and place in the refrigerator to rise slowly overnight.

First thing in the morning, remove it from the refrigerator, allow to come up to room temperature for ½ an hour, and bake as usual.